HomeMy WebLinkAboutHILLSTONE RESTAURANT 2016.03.03I
2r3-/&
San Date Time In Code
DALLAS COUNTY HEALTII AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
TimeOut
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214 819 2115 FAX 214 819 2868 ----
CITYtrOWN UrJ 1v!Y6Jl~ ~)<.
Establishment Number I Permit Number ~
-I Risk Category
Purpose oflnspection: !-Compliance (f-kou~ 3-Field Investigation 4-Visit 5-0ther
Establishment: f/1L.i-S175N£' !i'csr-Ati~ Owner: #JL.l.-MJNIS /7&5/~INr bRots;O
Physical Address: f.1(3oo (1/r:J!JN ~) Zip: 16206 J Phone: PJJjJ tpqj-(Jqq /
OUT IN NA NO cos Food Temrturemme Requirements 5 Pts Violations equire Immediate Corrective Action Remarks
1/ I. Proper Cooling for Cooked/Prepared Food '"'"'" -~.-
v 2. Cold Hold ( 41 de~ees Fahrenheit/45 de~ees Fahrenheit) :-ci. ;~:;:.U'.!f,
t/ 3. Hot Hold(135 degrees Fahrenheit)
V" 4. Proper Cooking Temperatures v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs
Item/Location!femperature
OUT IN NA NO cos Personnel/Handling/Source Requirements . -. ~ ---. '····-
4 Pts Violations Require Immediate Corrective Action Remarks
~ 6. Personnel with Infections Restricted/Excluded
Ll--7. Proper/ Adequate Hand washing
Li---8. Good Hygienic Practices (Eating/Drinki~Smokillg[Other)
Li.-' 9. Approved Source/Labeling
L-y I 0. Sound Condition
L,..V 11. Proper Handling of Ready-To-Eat Foods
s.-r. 12. Cross-contamination of Raw/Cooked Foods/Other
v 13. Approved Systems (HACCP Planstrime as Public Health Control)
l v 14. Water Supply -Approved Sources/Sufficient CaQ_acity_!Hot and Cold Under Pressure
OUT IN NA NO cos Facility and Equipment Requirements 3 Pts Violations Requrre Immediate Correction, Not To Exceed I 0 Days Remarks
h 15. Equipment Adequate to Maintain Product Temperature
c. 1--. 16. Handwash Facilities Adequate and Accessible
t. ~ 17. Handwash Facilities with Soap and Towels
t _... 18. No Evidence of Insect Contamination
v~ 19. No Evidence of Rodents/Other Animals
l...-20. Toxic Items Properly Labeled/Stored/U;ed
........... 21. Manual/Mechanical Warewashing and Sanitizin_g_ at ~m/tem_Q_erature
........ 22. Manager Demonstration of Knowledge/Certified Food Manager
"" I--23. Approved Sewage/Wastewater Disposal System, Proper Disposal
\..-1--24. Thermometers Provided/Accurate/Properly Calibrated (:+-2 degrees Fahrenheit) -L 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Reoair
(. v 26. Posting of Consumer Advisories (Heimilich/Disclosure!Rerninder/Buffer Plate) ,,.... 27 . Food Establishment Permit
Subtotal Other Violations -Require Corrective Action, Not to Exceed 90 Days or the Next Inspection Whichever Comes First
5pt
4pt
3pt --~-/"1 Ll v ~ ~~'A~ Print~ Pj}_UJp:S Inspected by: ,
1\U Received b( ~-~ Print: c~'-c:r~c.-1~ I Title: Yes/No